Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Graham Bread
Ingredients
Directions
The book gives no oven temperature. The 350°F in the steps was added when the recipe was transcribed, as a starting point.
Pour a portion of the ferment into a separate bowl.
Stir in Graham flour, sugar, and a little salt.
Add flour gradually and let the sponge rise between additions.
When the dough is too stiff to stir, work it by hand until elastic and clinging.
Add all the required flour until the dough pulls away from the bowl sides.
Let the dough rise in the bowl until light.
Knead gently on a board to shape into loaves.
Place in pans to rise, making a 1-inch deep gash along the length of each loaf.
Cover and let rise in a warm room for 15 to 30 minutes.
Bake in a moderate oven (350°F / 175°C) until done.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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